'David Chang' on Serious Eats

Try as I might, I will never tire of in-season asparagus. But I do try to switch things up to make sure things stay interesting in the kitchen. One of my favorite variations is to pair the green stalks with white miso. More

PBS's new series The Mind of a Chefstars David Chang along with the voice of Anthony Bourdain (he's the narrator and executive producer). It's part cooking show, part travel show, part history show, part whatever Chang and Bourdain feel like eating and talking about show. Last week, on the very first episode, it was ramen. Tonight it'll be fish sauce, kimchi, and raw scallops. Watch these preview clips. More

Here's our CliffsNotes version of Momofuku Ssäm Bar's new duck lunch: Go. Bring a friend. Order the duck bun and the rotisserie duck over rice, with scallion pancakes, and share those two plates. If you're of hearty appetite, add a side of broccoli (if you're down with fishy-creamy dressing; we are) or potatoes (if you like your potatoes soaked in rotisserie drippings; we do). You will leave full of duck and very happy. There's more to say, of course; but really. Duck bun. Rotisserie duck. Remember those two things. More

I'm even fine with paying $5 or more for a soft drink at a super fancy restaurant where it's served to me in a real glass with ice by a professional waiter or bartender. But $5 for a Coke that I had to walk up to a counter to pick up myself, that I had to pay for immediately, that was served in a glass bottle with no cup, no ice, and not even a straw? Am I being unreasonable? More

I was in the mood for some Chinese noodles, and nothing was going to stop me. This recipe from Fuchsia Dunlop's Land of Plenty combines sesame paste (tahini works too), chili oil, two kinds of soy sauce, and sesame oil to create a shockingly quick and filling meal. To balance out the fiercely spicy dish, I added quick-pickled carrots using David Chang's approach from the Momofuku cookbook. More

I've been infatuated with Korean cuisine for years now but never really understood rice cakes. They always seemed so mushy, bland, and covered in sweet sauce. But a recent midnight snack at a Korean bar changed everything. Instead of boiled, these were grilled, so they had that crackly outer layer, which gave way to a tender and succulent inside. They were also tossed with this fiery red sauce, which forced you to keep a drink close at hand. More

The 39 Japanese chefs who came to the Culinary Institute of America's Napa Valley campus joined other culinary experts to sell their love of Japanese food. Panelists included Ruth Reichl, Harold McGee, David Chang, Iron Chef Morimoto, and many Japanese culinary legends. Food is clearly serious business in Japan, particularly seafood. We learned that while Japan is smaller than California, due to its coastal jaggedness, it has fifty percent more coastline the entire United States. More

"The move uptown has not changed the food radically but it has changed the dynamic of eating it." Má Pêche 15 West 56th Street, New York NY 10019; map); 212-757-5878; momofuku.com/ma-peche Service:A major upgrade in formality from the downtown Momos... More

As a regular indulgence, beef seven ways would surely shorten your life. But as a once-a-year feast, I can think of few better ways for serious beef eaters to get a serious cow fix. It represents the best of chef Tien Ho's cooking and Momofuku mastermind David Chang's influence—brilliant in conception and in execution, something that Chang's restaurants sometimes aren't in tandem. More

This Cherry Tomato and Tofu Salad was created by Momofuku chef David Chang for Alice Waters' In The Green Kitchen project. It's a riff on the classic caprese salad but with an Asian twist. The mozzarella gets replaced with slices of tofu, the dressing is a vinaigrette with soy sauce and sesame oil, and instead of basil, Chang subs in shiso leaves for an herbal menthol kick. More

Green apples, raw scallops, poppy seeds, and dashi might seem like unlikely partners but when the elements come together the flavors make prefect sense. The sweet scallops play off of the dashi's umami and the apples lend a bit of tart sweetness and crunch. More

This recipe for Kimchi Stew with Rice Cakes from the Momofuku cookbook is addictively good. David Chang uses two-week old kimchi (fresh and crisp with a not-too-sour taste), any type of broth (he suggests pork; no big surprise given Momofuku's obsession with pork), and rice cakes made with glutinous rice. More

[Photo of David Chang, Desperate ChefsWives of NYC ; Photo of Alice Waters, Wikimedia commons] On Sunday, February 7th, you may already have plans that involve, oh, a six-pack, nachos, and a wide-screen TV. But if you're more into... More

[Photo: Kathy Chan] The holidays may be over, but festive soft-serve flavors are still in store at Momofuku Milk Bar. Gingerbread, Sugar Cookie, and Orange & Clove star in the line-up, and though I'm not a huge fan of... More

[Photo: Kathy Chan] Candy cane cookies have already made their way into the holiday line-up at Momofuku Milk Bar, and soft-serve flavors of gingersnap, candy cane, sugar cookie, candy cane, and orange clove will be debuting later this week.... More

David Chang, his co-author, Peter Meehan, and Mario Batali will appear at The Strand (Broadway and 12th Street) to promote Chang's Momofuku cookbook at 7 p.m. tonight. Expect to be entertained.... More

[Photo: Kathy Chan] Thanksgiving season means marshmallow season. And alongside the Vosges Caramel Marshmallows and the house marshmallow flavors at Three Tarts comes the new Momofuku Milk Bar cake. Meet the Chocolate Malt Cake, created from layers of densely... More